Winter Squash Soup

• 1 ½ lb. (700 g) winter squash
• 2 medium potatoes (about 10 oz./300g), peeled and diced

Peel and seed the winter squash, rinse it under cold water, and cut into cubes of roughly 1 in. (2 cm). Peel, rinse, and dice the potatoes. Clean and slice the leeks.

Place the winter squash and potatoes in a large saucepan with the water and salt, and bring to a boil. Meanwhile, melt the butter in a frying pan, add the leeks and cook slowly until they have melted down, then add them to